English Muffin Bread

   If you love really great toast, you will love this recipe!  It is easy to make, no kneading required.  It stays fresh on the counter for more than one day, and it freeze well.  Just slice it all first, before freezing. Although, I doubt it will last long enough for you to have left overs for the freezer.
   If you are a toast lover like me, you and your family will eat this gone before there is any to save.  It has an amazing thick, crunchy crust. Just irresistible, the kind of bread that is great for slathering with butter, or dipping into egg yolk  or adding a generous amount of honey or jam.
    You will want to make this bread often, it is so delicious!


As Always,
ENJOY!

English Muffin Loaf Bread
From the Cook's Country show on PBS, aired on October 19, 2013 (recipe is published in The Best of America's Test Kitchen, 2013 

- For two 8 1/2 x 4 1/2 loaves (you can divide the recipe in half to make one loaf) - 

5 cups unbleached bread flour* 
4 1/2 teaspoons instant yeast
1 tablespoon sugar
2 teaspoons salt
1 teaspoon baking soda
3 cups whole milk, heated to 120 degrees
Cornmeal, for pans

* ( I suggest King Arthur Bread Flour)

Place flour, yeast, sugar, salt, and baking soda into a large mixing bowl. Whisk well to combine. Make a slight well in the center and add the warm milk into it.  Stir with a wooden spoon until combined and dough starts pulling away from the sides of the bowl.

Cover the bowl with plastic wrap that's been lightly sprayed with vegetable oil.  Let sit in a warm place to rise for 30 minutes.  

Spray two 8 1/2 x 4 1/2 inch loaf pans with cooking spray and dust with cornmeal. Give dough a stir with a rubber spatula to knock it down a bit.  Divide the dough as evenly as possible between the two loaf pans.  The batter will be sticky and should fill the pans about 2/3 of the way.  Use a rubber spatula to gently coax the batter into the corners.  Cover the pans with greased plastic wrap.  Let sit to rise for 30 minutes. The dough should rise near to the top of the pan.

Bake in a 375 degree oven, in the middle rack for 30 minutes, rotating halfway through.  The internal temperature of the finished loaf should be 200 degrees when done.  

Remove from pans and let cool at least 1 hour before cutting.